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Sweet Potato Pasta

Where I grew up, there is no fall. There is only extended summer. Which is unfortunate because now that I am blessed enough to live in a 4-season town, Autumn is one of my favorite times of year. It’s the beautiful colors and gorgeous trees, the fun a festive flavors and comfy sweaters.

Sweet Potato is one of those flavors that pops up around this time of year, but I like to eat them all year long. Kerri and I once again experimented in the kitchen, a little cautious after our failed cheerio disaster. The result: A Creamy Sweet Potato Pasta made with greek yogurt, sweet potatoes, whole wheat rotini, spinach and some flax seeds.

Sweet Potato Pasta:

2 Cups Whole Wheat Pasta

2 medium Sweet Potatoes

1/2 Cup Non-fat Milk

1/3 Cup Plain Non-fat Greek Yogurt

1 Cup Spinach

Drizzle of Olive Oil

Garlic and Herb Seasoning

Pinch of Flax Seeds

1.) Wash and pierce sweet potatoes. Microwave for 10 minutes until soft.

2.) Peel off skins (eat or discard) and mash together the sweet potato, milk, greek yogurt, and seasoning.

3.) Meanwhile, boil noodles until cooked. Drain, leaving 3/4 Cup of water with noodles.

4.) In a large saucepan, drizzled with olive oil, add sweet potato mixture. Add Spinach. Bring to heat until spinach cooks down.

5.) Add in pasta and water. Mix until well-blended; top serving with flax seeds.

It was easy enough to make even in the dorm kitchen and we loved it! Even though it’s only the beginning of October, it already feels like Thanksgiving is near. All the stores have their festive fall decorations and so many websites have their Thanksgiving recipes…I like the holiday as much as the next person, but geez can we slow down?! I need all the time I can get to bake the ridiculous amount of autumn recipes I found on Pinterest ;)

If you like sweet potatoes, you may also like: Stuffed Sweet Potato

Pumpkin Hazelnut Cookies

It seems like every year, pumpkin recipes become more and more popular. With websites like Pinterest and the growing number of food bloggers, we are flooded with more pumpkin-y creations than ever. I am just as pumpkin-obsessed as the next, and have already enjoyed my fair share of pumpkin spice lattes, pumpkin spice oatmeal, and pumpkin-stuffed raviolis. However my FAVORITE pumpkin treat is soft and fluffy pumpkin cookies.


Fortunately for me, my friend Chelsea is just as much a fan and we planned an afternoon of baking in her adorable townhome. We started with an easy Cake Mix Cookie recipe from Julie over at Peanut Butter Fingers and altered it a little. To show you how unbelievably easy this really is, the ingredients are as follows:

1 box of cake mix

1 (15oz) can of pumpkin

Whatever mix-ins you want

So the original recipe called for Spice Cake. But our Target had the smallest cake selection ever so we were given the choices of chocolate, vanilla or carrot. Carrot is close enough, right? I mean it’s got orange flecks in it….

The carrot ended up being a GREAT call because it has the cinnamony spices and color in it plus orange carrot pieces that we can pretend are pumpkin ;) Chelsea and I made a batch of milk chocolate chip pumpkin cookies first.

After they came out so well, I made a second batch with Hazelnuts and White Chocolate Chips to bring to the Ping Pong Party. I kind of learned from the first batch:

A.) The shape/form you put the dough on the pan, is the shape they will come out. They do not expand/rise/flatten. They still look pretty “doughy”

B.) For the second batch I opted to use about 80% of the can of pumpkin instead of the whole thing. They were less doughy and it worked out much better :)

C.) They are to be enjoyed with a Skinny Cinnamon Dolce Latte.

  • Preheat oven to 350 and grease a baking sheet.
  • Combine cake mix and roughly 12 oz of pumpkin in a large mixing bowl.
  • Add in chocolate chips, nuts, extra cinnamon, craisons or whatever your heart desires.
  • Scoop cookie dough as roundly on to pan as possible, because they will keep this same shape.
  • Bake for 10-12 minutes

This makes approximately 36 mini cookies, 66 calories and 2g fat each.

The pumpkin cookies with white chocolate chips and chopped hazelnuts were a hit and the plate was empty before the party ended. They are seriously so easy to make, you could literally go to the store, buy the ingredients, make the dough, pop them in the over and be eating them within an hour.

I have a feeling these wouldn’t be bad with a chocolate cake mix…. if anyone tries it, let me know!

Pin this recipe here.

Summer’s Ending, Make Frozen Yogurt

It’s already the middle of September, and the Pumpkin Spice Latte is already back at Starbucks. I guess that means summer is wrapping up, huh? Well it hasn’t completely started cooling down yet, so I think we can get away with one more batch of frozen yogurt before switching pumpkin-and-apple-flavor-everything.

This weekend has been the most productive couple of days… There was the first home football game  of the season, a complete shut out by our boys! My suitemates switched up roommates, (lots of heavy furniture moving involved) and now I have a wonderful new roomie! The Price is Right Live show was a fun and different way to start a Saturday night, but I sadly walked away empty handed. Then there was my first strength training workout, my first James Bond movie (a homework assignment- I would rather be watching old episodes of Grey’s Anatomy) and a ridiculous amount of homework plus some other fun stuff here and there. I wasn’t ready for this Monday morning alarm clock but here I am, hair curled and all, ready to share a super-healthy-super-sweet-summer-dessert : )

You will need:

1 1/2 Cups Vanilla non-fat Greek Yogurt

1 Cup fresh strawberries, diced

1/2 cup water

1/2 cup sugar

1 chocolate bar, broken into pieces

6 graham crackers, broken not crushed

*An ice cream maker

1. Heat diced strawberries, water and sugar in a saucepan over medium heat until they start to soften. Drain and refrigerate until cool.

2. Once the strawberries are cold, stir in the greek yogurt.

3. Pour yogurt mixture into the ice cream maker and allow to mix together in the machine for 20 minutes.

4. By hand, mix in the graham cracker and chocolate pieces; place the whole bowl in the freezer for at least 60 minutes before serving.

If you like greek frozen yogurt, you may also want to try: Peach n’ Pecan Greek Frozen Yogurt

Now we can welcome autumn. Onto all things cinnamon & spice :)

Pin this recipe here!

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